Kebabs are intrinsically associated with beer in many European countries. We don’t know about Germany where the vertically-grilled doner originated, but in Britain, they’re more-or-less only eaten by drunk people.
They’re different all over the continent, of course. In Germany, they favour a fluffier, lighter ‘fladenbrot’. In Britain, it’s usually a boring old pitta bread. Our local is run by Mauritians, though, who (weirdly) do the best naan breads in London, which is what they use as the base for their kebabs. That’s covered in grilled meat, stacks of veg, yoghurt and lethal chilli sauce.
When it’s done, you’re left with a polystyrene box full of bright red grease.
We know kebabs are bad for us, but that doesn’t stop us craving them from time to time. For the sake of our hearts, though, we’ve learned to make a slightly healthier version at home.
Here’s the recipe.